ake pork at 400 degrees for 45 minutes or until internal
iabatta with a smattering of Hot Mustard.
Use 3 slices of
Mix all of the ingredients together in a microwave safe container until it is one solid color.
A fork works well forthis. Microwave on high about 35 seconds, and mix again.
Cover, and refrigerate at least 6 hours (to allow theflavors to meld)
Refrigerate until needed, and remember to refrigerate unused portions.
This recipe makes a little more than 4 \"packets\" of hot mustard sauce. Double it or triple it as needed.
Heat oil in a large pot or Dutch oven over medium heat; cook and stir cabbage and garlic basil spread until cabbage begins to soften, about 5 minutes. Add sauerkraut, sweet hot mustard, and pastrami; cook and stir until hot, 3 to 4 minutes. Stir in 2 cups shredded Swiss cheese and cook until melted, 2 to 3 minutes.
Spread each hoagie bun with 1 tablespoon spicy brown mustard. Top with 4 slices Swiss cheese and evenly distribute the pastrami mixture among the sandwiches. Sprinkle with diced onion and top with tomato wedges.
hicken.
Cook on LOW for 4 to 6 hours. Serve
In a bowl stir together mustard flour and water to make
ven to 400\u00b0F.
For the mustard maple glaze, combine the
Combine orange juice, coriander, garlic and paprika in a shallow dish. Add chicken, tossing to coat; season to taste. Set aside.
Gently toss arugula, watercress, peppers and avocado in a large bowl.
Preheat a grill pan on high heat. Cook chicken for 2-3 mins each side, until cooked through. Slice thickly.
Meanwhile, for the mustard dressing, whisk all ingredients in a small bowl.
Arrange chicken and salad on plates. Drizzle with mustard dressing; sprinkle with pine nuts.
In food processor or blender, blend mustard, sugar, maple syrup, oil, vinegar and salt until smooth. With motor running, add water, scraping down side of bowl as necessary.
Fill decorative jar or jars; seal.
Use immediately for hot mustard or store at room temperature for 2 weeks before using for mild mustard.
Make-ahead: Store at room temperature for up to 6 months.
Whisk together mustard and vinegar and let set in refrigerator overnight.
Mix together sugar and eggs; add pat of butter.
Add mustard mixture.
Cook over medium heat until spoon is coated. Great dip for hors d'oeuvres or pretzels.
Preheat oven to 375 degrees.
Cut salmon into 2 equal pieces.
Slather each piece with a tablespoon or so of the mustard.
Add the salt and pepper to your liking.
Bake for about 10 min or until fish just flakes with fork.
Don't overcook!
Enjoy!
Mix water and mustard to form a paste.
Let stand for 15 minutes.
Add soy sauce and stir well.
In small microwave safe bowl, combine all ingredients with a fork. Mix well.
Microwave on high about 30-35 seconds then mix again.
Cover & refrigerate at least 6 hours to allow the flavors to meld.
This makes approximately 4 packets worth of hot mustard.
In a large bowl combine vinegar, catsup, horseradish, mustard, garlic, salt and pepper.
Blend in oil.
Add shrimp.
Chill, serve in a bowl with toothpicks; garnish with chives.
Serves 6.
Peel turnips and carrot. Shred or julienne cut all the vegetables.
Toss veggies with sugar.
Mix dressing ingredients, whipping with a fork or a whisk until the mustard is dissolved.
Toss dressing with veggies.
Chill at least one hour to blend flavors.
Note: Can substitute Splenda or preferred artificial sweetener to make this diabetic-friendly.
FOR THE MUSTARD SAUCE: Combine the onion and
COMBINE beer and brown mustard seeds in a medium saucepan.
Cut each hot dog in half (measuring about
For the dressing, whisk the mustard, vinegar and garlic together in
Mix together the ingredients for sauce.
Cover closely and refrigerate for several hours to allow the flavors to blend.
Mix the cornmeal with cayenne, salt and pepper to taste.
Dredge the oysters in cornmeal.
Deep fry in batches in oil heated to 375 degrees for about 2 minutes or until golden brown.
Drain on paper towels and serve immediately, with hot sauce.